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Abstract
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Article Information:
Partial Characterization of an Anti-Candida albicans Bacteriocin Produced by a Marine Strain of Bacillus sp., Sh10
Fatemeh Shayesteh, Asmat Ahmad and Gires Usup
Corresponding Author: Fatemeh Shayesteh
Submitted: May 19, 2014
Accepted: June 18, 2014
Published: September 15, 2015 |
Abstract:
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The bacteriocin-producing strain Bacillus sp., Sh10, isolated from the marine environment, exhibited a broad spectrum of antimicrobial activity against different food spoilage and human pathogens, with a maximum inhibitory activity against Candida albicans. The inhibitory compound was sensitive to trypsin but resistant to proteinase K, lysozyme, lipase and &alpha-amylase. It was heat-stable and remained its activity after autoclaving. In addition, the antimicrobial substance demonstrated striking stability at low temperatures (4 and -20°C) for up to one year and retained its activity in a wide pH range from 2 to 11. It was also stable and active in the presence of different surfactants, solvents and heavy metals. Analysis of the partially purified bacteriocin by SDS-PAGE showed an apparent molecular weight of ~11 KDa. This study reveals a remarkable potential of this bacteriocin to be used as a food preservative.
Key words: Bacillus sp, bacteriocin, Candida albicans, marine clam, partial characterization, ,
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Cite this Reference:
Fatemeh Shayesteh, Asmat Ahmad and Gires Usup, . Partial Characterization of an Anti-Candida albicans Bacteriocin Produced by a Marine Strain of Bacillus sp., Sh10. Advance Journal of Food Science and Technology, (9): 664-671.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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